Studies on Tanduri chicken.

Puttarajappa, P. and Chatterjee, A. K. and Panda, P. C. and Khabade, V. S. (1971) Studies on Tanduri chicken. Indian Food Packer, 25 (2). 16-18, 7 ref..

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Abstract

Studies were conducted on the chemical, microbiological, and organoleptic changes in Tanduri chicken packaged in polyethylene bags and stored at 40 and 12 degree F. There was a gradual decrease in moisture content in all samples throughout storage; however the loss was greater in the case of samples stored at 40 degree F. The peroxide value increased with storage, that for samples stored at 40 degree F being significantly higher. Organoleptic evaluation revealed that the product was acceptable after 13 and 44 days at 40 and 12 degree F respectively. The surface bacterial count was greater than3.2 x 10-7/cm-2 when stored at 40 degree F for 14 days and greater than9.4 x 10-7/cm-2 in samples stored at 12 degree F for 45 days; development of off-colour was detectable at these levels.

Item Type:	Article
Uncontrolled Keywords:	STORAGE-; Storage of Tanduri chicken; CHICKENS-; MOISTURE-CONTENT; /Moisture content/ of stored Tanduri chicken; PEROXIDES-; /peroxide value of stored Tanduri chicken; BACTERIA-; /bacterial count/ of stored Tanduri chicken; ORGANOLEPTIC-PROPERTIES; /organoleptic properties/ of stored Tanduri chicken; POLYETHYLENE-; Storage of chicken in polyethylene bags; BAGS-; TEMPERATURE-; Storage temp. & quality of chicken
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Feb 2021 05:35
Last Modified:	15 Feb 2021 05:35
URI:	http://ir.cftri.res.in/id/eprint/7239

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